Author Biography

Taekyung Chung runs her own cooking studio in the heart of Tokyo and has been teaching Korean cooking to foreigners for over 25 years. She is well known for her innovative and healthy approach to Korean cooking. She appears regularly as a Korean food expert on a public television series called "Today's Cooking" and is a contributor to Japanese newspapers and magazines. Chung is also a restaurant and recipe consultant for Korean restaurants in Tokyo's famous Ginza district as well as in Yokohama and Hiroshima. Debra Samuels has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called "Eats Meets West"she developed the popular "Kids Are Cooking" series on food, culture, and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean, and Japanese cuisines. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan.

Review

"Alluring …A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly
"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal
"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer

Promotional

Tuttle Publishing

Long Description

The Korean Table shows Western cooks how to create the authentic flavours of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. In a new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores.The 110 recipes include: Korean basics like rice, sauces, and stalks. Snacks and starters including glazed soybeans, stuffed cucumbers, and kimchi pancakes. Soups from spicy zucchini hot pot to seaweed soup. Main courses ranging from vegetable noodles or tofu dishes to seafood or poultry. Desserts like sesame-soy pudding and ginger jelly. Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice - this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

Review Quote

"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap, a new collection of recipes that are new, fresh, healthy and full of flavor." -- Gourmet Retailer.

Description for Sales People

A comprehensive introduction to Korean cooking by an expert chef and one of America's leading food writers. Contains over 100 homestyle recipes for everything from Daikon Kimchi to Bulgogi to Korean Fried Rice. Previous editions sold over 27,246 copies (in both hardcover and paperback) since 2008. The new paperback edition contains 11 new recipes and 140 photos. Korean cooking continues to gain in popularity and Korean ingredients are available in most supermarkets. From Business Korea: The popularity of Korean foods is increasing worldwide. According to the Korea International Trade Association, South Korea's food and beverage exports totaled US$5,324.49 million for the first eight months of this year, up 16.3 percent from a year ago. The export figure exceeded US$7 billion last year and is expected to reach a new high this year. html?idxno=82540). Korean food is so popular, California lawmakers designated November 22 as Kimchi Day.

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